Stop compromising on finish or throughput. This gas-powered cheesemelter combines concentrated heat control with rugged commercial construction to deliver consistent browning across large batches while withstanding the demands of a busy kitchen. Operators achieve repeatable results and uptime through simple manual controls and proven infrared heat technology.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool unit before cleaning. Remove chrome rack and soak in warm water with mild detergent. Wipe stainless steel surfaces using non-abrasive cleaner and soft cloth; rinse and dry. Brush infrared burner surfaces gently; clear vent passages of grease. Inspect and clean pilot assembly and gas valve area with a soft brush. Check seals and fasteners; tighten if needed. Perform coil and component checks monthly to prevent fires, reduce energy use, and avoid breakdowns.#@@#Additional Info#@#Imperial’s ICMA-36 36" Restaurant Series cheesemelter delivers 40,000 BTU of infrared heat, manual controls, removable chrome rack, stainless steel construction, and natural gas operation for foodservice environments.#@@#General Info#@#Description #@#
Stop compromising on finish or throughput. This gas-powered cheesemelter combines concentrated heat control with rugged commercial construction to deliver consistent browning across large batches while withstanding the demands of a busy kitchen. Operators achieve repeatable results and uptime through simple manual controls and proven infrared heat technology.
#@@# Infrared Heat#@#
Infrared burners provide direct radiant heat that produces rapid, even browning across multiple racks. Kitchens achieve consistent melt without prolonged exposure, reducing cycle time and limiting product moisture loss.
#@@# Individual Controls#@#
Individual burner controls allow technicians to set zones independently for varied product requirements. Staff can adjust heat precisely for different menu items without affecting adjacent zones, increasing flexibility during peak service.
#@@# High Heat Output#@#
A total of 40,000 BTU supplies sustained high intensity suitable for continuous production lines. Chefs maintain performance for extended runs, preventing bottlenecks when demand surges.
#@@# Robust Construction#@#
Stainless steel front, sides, top, and bottom provide structural rigidity and simplified sanitation for commercial environments. Teams can clean surfaces quickly while the unit resists corrosion and wear inherent to high use.
#@@# Range Mounted Design#@#
Range-mounted installation integrates with existing cooking lines to conserve counter space and streamline workflow. Maintenance personnel can access controls and components without removing separate modules, reducing service time.
#@@# NSF and CSA Certified#@#
NSF and CSA certifications confirm compliance with health and safety standards and recognized testing protocols. Managers can document regulatory alignment and simplify procurement for institutional and food service accounts.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and ignition daily for consistent infrared heat and pilot response. Clean chrome rack and stainless steel surfaces after each service with nonabrasive detergent and warm water; rinse and dry to avoid spotting. Remove grease buildup from the interior and ventilation paths weekly with a foodservice-approved degreaser. Check gas connections and adjustable gas valve for leaks monthly with a calibrated leak detector. Calibrate manual controls quarterly and record settings.